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Recipes from Spike & Jamie

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Contents Disk 6

How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).



































































Turkey carcass and large bones

2 carrots -- thinly sliced

1 stalk celery -- sliced

1 onion -- cut in eighths

1 bay leaf

2 parsley sprigs

1/8 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon pepper

9 cups water

1/2 cup celery -- thinly sliced

2 cups chicken broth -- if needed

1/2 cup shell pasta

1/2 cup frozen peas -- thawed

Break up turkey carcass and place bones in a 5- to 6-quart Dutch oven or deep kettle. Add 1 of the carrots, the stalk of celery, onion, bay leaf, parsley, nutmeg, thyme, salt, pepper, and water. Bring to a boil, reduce heat, and simmer, covered, 3 hours. Uncover and simmer 1 hour longer to reduce liquid.

Strain into large bowl. Discard bones and vegetables, returning any meat to the broth. (At this point, soup may be refrigerated, then skimmed.) Return soup to the cooking pot. Add the second carrot, sliced celery, and additional broth, if needed to enhance flavor. Bring to a boil again, reduce heat, and simmer, covered, until carrots and celery are tender (about 1 hour). Add macaroni and cook at a gentle boil until nearly tender--about 10 minutes. Stir in peas and continue cooking about 3 minutes. Salt to taste.


ALL PURPOSE MIX    Back to Top

similar to bisquik

10 cups Flour

1 1/2 teaspoons Baking Soda

1 1/2 tablespoons Baking Powder

1 3/4 cups Powdered Milk

3 teaspoons Cream of Tartar

2 1/2 cups Vegetable Shortening

In a large bowl, sift together all dry ingredients. Blend well. With butter knives or a pastry blender, cut in the shortening until evenly distributed. Mixture will be rough in texture. Put into an airtight container or large zip baggies. Label. Store in a cool, dry place. Use within 10 - 12 weeks. Makes about 14 cups of ALL PURPOSE MIX.

Variation: Use 5 cups all-purpose flour and 5 cups whole- wheat flour instead of 10 cups all-purpose flour. Increase baking powder to 4 tablespoons. You can use ALL PURPOSE MIX with any recipe you may already have for 'Bisquick'!



1/4 cup unbleached, all-purpose flour

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1-1/2 lbs skinless, boneless chicken breast, cut into large cubes

1 tbs olive oil

1 yellow onion, cut in half and thinly sliced, then cut in half again

1 can (14-1/2 oz) diced tomatoes

1 cup apple cider

1 tsp dried basil

1 tsp finely minced orange zest

Combine flour, salt, and pepper in a plastic bag. Heat a heavy bottomed

pan and coat with some of the oil. Shake the chicken in with the flour

until lightly coated. Cook the chicken in the oil until white on all

sides. This might have to be done in several batches, depending on the

size of the pan. Don't crowd the cooking chicken. Remove the chicken and

set aside. Sauté the onion in the pot. If needed, add a little cider to

keep onion from drying out. Add the tomatoes and apple cider, along with

the chicken. Simmer gently, covered, for 20 minutes. Add the basil and

orange zest. Cook for 10 minutes more. Serves 6.


APPLE CIDER PIE    Back to Top

Serves 8


3/4 cup Apple Cider or Apple Juice

1/2 cup Dates or Raisins (chop and pit dates)

1 Tbs. Cornstarch

1/2 tsp. Ground Ginger

1/2 tsp. Lemon Rind, grated

2 prepared or homemade Pie Crusts

1/2 cup Granulated Sugar

1 Tbs. All-purpose Flour

5 cups Tart Baking Apples, peeled and thinly sliced

Extra sugar and cinnamon (optional)


Preheat the oven to 375-F degrees.


In a small saucepan, stir together the apple cider, dates or raisins, cornstarch, ginger, and lemon rind. Bring the mixture to a boil over moderate heat, stirring constantly.

Cook for about 2 minutes or until mixture is thickened, making sure to stir constantly. Remove from heat; set aside. Line a 9-inch pie tin with 1 of the pie crusts. Neatly trim

the crust even with edge of pie tin. In a large bowl, stir together the sugar and flour. Add the apples and toss until the apples are well coated. Spoon the apple mixture into the prepared crust. Spoon cider mixture over apple mixture.

Cut small slits in the remaining pie crust and place on top of cider and apple filling. Trim the top crust to 1/2 inch beyond edge of the pie tin. Fold the top crust under the bottom crust and crimp the edge. Sprinkle the top with a little granulated sugar and a dash

of cinnamon, if so desired. Bake for 40 to 45 minutes, or until apples are tender and crust is golden. Remember, if the edge of the crust browns too quickly, simply cover

the rim with foil to even out the browning while baking. Remove the pie from the oven and cool on a wire rack for 2 hours before serving.



(A clone, from Top Secret Recipes)

It's one of Applebee's top-selling signature dishes and a big request here on the site. This tasty dish combines the tangy flavor of the tequila lime marinade with creamy southwestern-style dressing, and tops it all off with a melted cheese blend. Just be sure you don't marinate the chicken longer than the 3 to 4 hours, or the citric acid in the lime juice may toughen the chicken. The bed of crispy corn tortilla strips can be easily cloned with crumbled store-bought corn chips, but if you want strips like those served at the restaurant, just follow the "tidbits" below. Serve this dish with your choice of rice (Spanish rice is recommended), along with some pico de gallo (you can find a recipe here) or salsa on the side.

    Back to Top


1 cup water

1/3 cup teriyaki sauce

2 tablespoons lime juice

2 teaspoons minced garlic

1 teaspoon mesquite liquid smoke flavoring

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon tequila

4 chicken breast fillets

Mexi-Ranch Dressing

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon milk

2 teaspoons minced tomato

1 1/2 teaspoons white vinegar

1 teaspoon minced canned jalapeno slices (nacho slices)

1 teaspoon minced onion

1/4 teaspoon dried parsley

1/4 teaspoon Tabasco pepper sauce

1/8 teaspoon salt

1/8 teaspoon dried dill weed

1/8 teaspoon paprika

1/8 teaspoon cayenne pepper

1/8 teaspoon cumin

1/8 teaspoon chili powder

dash garlic powder

dash ground black pepper

1 cup shredded cheddar/monterey jack cheese blend

2 cups crumbled corn chips or fried tortilla strips (see tidbits)

1. Prepare marinade by combining marinade ingredients in a medium bowl. Add the chicken to the bowl, cover and chill for 2 to 3 hours.

2. Make the mexi-ranch dressing by combining all of the ingredients in a medium bowl. Mix well until smooth, then cover dressing and chill it until needed.

3. When you are ready to prepare the entree, preheat the oven to high broil. Also, preheat your barbecue or indoor grill to high heat. When the grill is hot cook the marinated chicken breasts for 3 to 5 minutes per side, or until they're done.

4. Arrange the cooked chicken in a baking pan. Spread a layer of mexi-ranch dressing over each piece of chicken (you'll have plenty left over), followed by 1/4 cup of the shredded cheese blend. Broil the chicken for 2 to 3 minutes, or just until the cheese has melted.

5. Spread a bed of 1/2 cup of the tortilla strips or crumbled corn chips on each of four plates. Slide a chicken breast onto the chips on each plate and serve with your choice of rice, and pico de gallo, or salsa. Serves 4.

Tidbits: Crumbling store-bought tortilla chips is the easy way to make the bed of crunchy chips that the tequila lime chicken rests on. But, you can make tortilla strips like those served at the restaurant by cutting a stack of eight 6-inch corn tortillas in half. Stack the halves on top of each other and slice the tortillas into thin strips. Fry the tortilla strips in 2 cups of oil preheated in a large skillet for 3-5 minutes or until crispy. Salt lightly and cool on paper towels to drain.


BAKLAVA    Back to Top

2 1/2 cups sugar

1 1/2 cups water

1 tablespoon lemon juice

1 pound pecans -- chopped

1/4 cup sugar

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1 pound filo dough

1 cup butter -- melted

Prepare syrup first: bring to boil 2-1/2 cups sugar and water; add lemon juice. Simmer until it is a pale yellow color. Syrup should be thick and cold when poured over hot Baklava.

Mix nuts, 1/4 cup sugar, and spices; set aside. Butter 9" x 13" cake pan thoroughly. Keep filo pastry covered with a damp tea towel while working with individual sheets. Layer sheets in baking pan, one at a time, brushing each layer with melted butter. After layering six or so, begin alternating layers of filo pastry with nut mixture. Brush one layer with butter and sprinkle the next with 1/2 cup nut mixture. Continue to alternate buttered

layers and nut-covered layers until all but ten of the sheets have been used. Layer the last ten sheets as you did the bottom six, brushing each with butter. Bake at 325 degrees for 1-1/2 hours. Remove from oven and let cool for five minutes. Score pastry into diamond shapes about 1-1/2" X 2". Pour cold syrup over hot pastry. Allow to cool to room temperature before cutting and removing from pan.


BEAN SALAD    Back to Top

1 can green beans, drained

1 can kidney beans, drained

1 can yellow wax beans, drained

1 green pepper, sliced

1 medium onion, sliced

2/3 cup vinegar

3/4 cup sugar

1/3 cup salad oil

1 tsp salt

1/2 tsp pepper

Mix together all the beans, green pepper and onion in bowl. In separate

bowl thoroughly mix the remaining ingredients, pour over the vegetables

and toss gently. Chill several hours or overnight.




Serves 6 to 8



1 lb. lean Ground Beef,

1 cup leftover Turkey, shredded or ground

1 Tbs. Olive Oil

2 large Onions, coarsely chopped

2 cloves Garlic, minced

2 large Carrots, coarsely chopped

28-oz. can crushed Tomatoes

1/2 tsp. dried Thyme

Salt & Black Pepper

2 cups leftover Sweet Potatoes, mashed

1/4 cup Milk

2 Tbs. fresh Parsley, chopped


Warm a Dutch oven over moderately high heat until hot. Add the beef and brown it, stirring frequently, for about 7 minutes or until it's no longer pink and has released its juices.

Remove from the heat and spoon the meat into a sieve set over a bowl. Allow all the fat to drain from the meat for at least 10 minutes. Add the turkey to the beef.


In the same Dutch oven, heat the olive oil over moderately high heat. Add the onions, garlic, and carrots, and sauté about 10 minutes or until softened and golden brown. Return the meats to the pan. Stir in the crushed tomatoes, thyme, salt, and pepper, and bring the mixture to a boil. Cover and simmer, stirring occasionally, for about 25 minutes or until a rich stew has formed. Preheat the oven to 400-F. Transfer the meat mixture to a 9-inch by 13-inch baking dish and smooth out to an even layer. Spread the mashed sweet potatoes over the meat, and smooth the surface with a spatula. (You may want to warm the leftover mashed sweet potatoes with the milk in the microwave briefly, in order to make the vegetable easier to spread in a single layer.)


Bake about 15 minutes or until heated through and bubbling around the edges. Serve warm with a parsley garnish.



(A clone, from Top Secret Recipes)

If you already have a recipe that claims to be a clone for this delicious can now toss it out, purge if from your hard drive, burn all hard copies. No clone recipe that I've found yet -- and there are several circulating -- has come even close to the tender, tasty meatloaf you can get from this popular chain. Don't be fooled! To make a REAL clone, first thing you've got to do is use ground sirloin, just as the restaurant chain does. And then you need to know how to make the special sauce that goes into the meatloaf and on top (no it's not ketchup and it's not V-8). And there's no minced onion in there (just look at it!), or onion soup mix for that matter. So, search no more for the perfect clone of Boston Market's tasty meatloaf. You've now got the result of days and days of vigorous testing. Even if you don't normally enjoy meatloaf, this one you'll be a cravin'.

1 cup tomato sauce

1 1/2 tablespoons Kraft original barbecue sauce

1 tablespoon granulated sugar

1 1/2 pounds ground sirloin (10% fat)

6 tablespoons all-purpose flour

3/4 teaspoon salt

1/2 teaspoon onion powder

1/4 teaspoon ground black pepper

dash garlic powder

1. Preheat oven to 400 degrees.

2. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat.

3. In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.

4. Combine the remaining ingredients with the ground sirloin-- flour, salt, onion powder and ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat.

5. Load the meat into a loaf pan (preferably a meatloaf pan with two sections which allows the fat to drain, but if you don't have one of those a regular loaf pan will work). Wrap foil over the pan and place it into the oven for 30 minutes.

6. After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a meatloaf pan, drain the fat.

7. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center. Don't spread the sauce.

8. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving. Serves 4.




2 pkg (10 oz ea) frozen Brussels sprouts

1/4 cup butter or margarine

2/3 cup mayonnaise

2 tbs lemon juice

1/2 tsp celery salt

2 tbs grated Parmesan cheese

1/4 cup sliced almonds, toasted


Cook Brussels sprouts according to package directions, omitting salt; drain. Place Brussels sprouts in a shallow 2-quart casserole and keep warm. Melt butter in saucepan; add mayonnaise, lemon juice, and celery salt. Beat with a wire whisk until smooth; cook over medium heat until hot, stirring constantly (do not boil). Pour sauce over Brussels sprouts; sprinkle with cheese and almonds. Serves 6.




1 cup yellow cornmeal

1 cup all-purpose flour

2 tbs sugar

1 tbs baking powder

1 tsp salt

1 cup milk

2 eggs, beaten

2 cups shredded Cheddar cheese


Combine first 5 ingredients in a large mixing bowl; set aside. Combine milk, eggs, and cheese; add to dry ingredients, mixing well. Pour batter into a hot, greased 10-1/2-inch cast-iron skillet. Bake at 425 degrees F. for 15 minutes or until cornbread is golden. Serves 10 to 12.



1/2 lb ground beef 3/4 c chopped onion

3/4 c shredded carrots 3/4 c diced celery

1 tsp basil 1 tsp parsley flakes

4 Tbsp butter, divided 3 c chicken broth

4 c diced peeled potatoes 1/4 c flour

2 c (8 oz) Velveeta, cubed 1-1/2 c milk

salt to taste 1/2 tsp pepper

1/4 c sour cream


In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, sauté onion, carrots, celery, basil and parsley in 1 Tbsp butter until veggies are tender, about 10 min. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 min. or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 min. or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 min. Reduce heat to low. Add cheese, milk , salt and pepper; cook and stir until cheese melts. Remove from heat; blend in sour cream. (Yield: 2-1/4 qt.)





2 pints regular or fat-free sour cream

2 packets Hidden Valley Ranch dip mix

1 cup sharp shredded cheddar cheese (regular or low-fat)

1/2 cup bacon bits


Mix together the sour cream & dip mix. Add cheese and bacon bits to taste. I usually go heavy on the cheese & light on the bacon bits so as not to make it TOO salty. 6-8 svg




Rinse medium large head of cauliflower; trim off leaves. Use knife to pierce stem several times. Place in bowl with a few Tbsp water; cover. Cook in microwave on HIGH about 10 min, or until tender; drain. In another bowl, mix 1 c Miracle Whip, 1-2 tsp prepared mustard, 1 tsp dry mustard, 2 tsp dried onions, and pepper to taste. Spread over cooked cauliflower, then sprinkle shredded cheddar cheese over all. Microwave on HIGH for 2-3 minutes, or until cheese melts.



(A clone, from Top Secret Recipes)


Whip out the food processor and fire up the grill because you'll need these essential tools to clone one of the best restaurant salsas in the business. The key to recreating the flavor of the real deal is to fire roast the tomatoes and the jalapenos, and to add a little mesquite-flavored liquid smoke. The restaurant chain uses a mesquite grill, so these steps are crucial to getting the same smoky flavor as the addictive restaurant version. Chevys uses chipotle peppers, or smoked red jalapeno peppers. But unless you grow your own jalapenos, it may be difficult to find the riper red variety in your local supermarket. For this recipe, the green jalapeno peppers will work fine.

6 medium tomatoes

10 jalapenos (red is best)

1/4 of a medium Spanish onion

2 cloves garlic

2 tablespoons chopped fresh cilantro

2 tablespoons white vinegar

2 teaspoons salt

1 1/2 teaspoons mesquite-flavored liquid smoke

1. Preheat your barbecue grill to high temperature.

2. Remove any stems from the tomatoes, then rub some oil over each tomato. You can leave the stems on the jalapenos.

3. Place the tomatoes on the grill when it's hot. After about 10 minutes, place all of the jalapenos onto the grill. In about 10 minutes you can turn the tomatoes and the peppers. When almost the entire surface of the peppers has charred black you can remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they are done. Put the peppers and tomatoes on a plate and let them cool.

4. When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor. Pinch the stem end from each of the peppers and place them into the food processor as well. Toss out the liquid that remains on the plate.

5. Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency.

6. Place the salsa into a covered container and chill for several hours or overnight while the flavors develop Makes approximately 2 cups.




4 Chicken breasts -- (skinless, boneless)

1/4 ts Ground black pepper

Vegetable cooking spray

1 cn Cream of chicken soup -- (condensed)

1/2 c Dry white wine

2 tb Dijon mustard

1 pk Florentine rice mix (6.2 oz) --prepared according

to package directions


Sprinkle chicken with pepper, set aside. Heat large skillet coated with cooking spray over medium-high heat until hot. Cook chicken in skillet until lightly browned, turning once. Combine soup, wine, and mustard; pour over chicken. Bring to a boil; reduce heat, and simmer 15 minutes. Serve chicken and sauce over hot rice. Serves 4




2 pounds Sausage -- drained or rinsed

1 medium Onion -- chopped

2 medium Green Peppers -- chopped

4 medium Tomatoes -- chopped

3 cups Cheddar Cheese -- shredded

3 cups All Purpose Mix -- (see below)

3 cups Milk

9 Eggs

to taste Salt

to taste Black Pepper

Combine the following in a 9 x 13 inch pan:

Brown sausage in a large skillet- drain well. Mix green pepper, onion and tomatoes together and pour over sausage. Sprinkle cheese on top.

In a large bowl, mix All Purpose Mix, milk, eggs, salt & pepper together until just mixed- mixture will be slightly lumpy. Pour All Purpose Mix mixture over sausage mixture, then bake at 350 degrees F for 35 to 40 minutes or until golden brown. Note: This recipe freezes well. To reheat, place thawed casserole into a preheated 350 degree F oven for 20 - 30 minutes, or until heated through. Do Not Microwave, because eggs may explode, and heating will be extremely uneven.




1 1/3 cups yellow cornmeal

2 2/3 cups flour

1/2 cup sugar

2 teaspoons baking powder

4 teaspoons baking soda

1/4 teaspoon allspice

4 large apples -- grated

6 eggs

8 tablespoons butter -- melted

3 cups buttermilk


Stir or sift together dry ingredients. Add grated apples. Whisk together eggs, butter, buttermilk. Add to dry ingredients. Mix well. Let batter rest 20 minutes. Pour batter 1/3 c. at a time on a lightly oiled hot griddle. Cook until edges dry and small bubbles form on surface. Flip; cook until golden brown and done. Serve with butter, syrup, applesauce, etc. note: Author recommends using Golden Delicious apples, and does not peel them. The cholesterol can be lowered by substituting "Egg Replacer" for the

eggs; dry "Cultured Buttermilk Blend" can be used successfully in lieu of buttermilk which will also reduce cholesterol content as well as sodium content. Be sure to balance total sodium intake for the day when serving dishes higher in sodium.



2 cups Flour

1 1/2 cups Brown Sugar -- (Packed)

1 1/2 cups Cranberries -- (fresh ground)

1 cup Vegetable Shortening

3 cups Quick-cooking Oats

1/2 teaspoon Salt

1/2 teaspoon Ground Nutmeg

1/2 teaspoon Ground Ginger

1 teaspoon Baking Soda


In a large mixing bowl, combine flour, baking soda, ginger, nutmeg, salt and oats. Cut in shortening with a pastry blender or table knives, until particles are very fine. Add cranberries and brown sugar. Mix until well blended. Cover and chill 1 hour. Roll out dough to 1/4 inch thickness and cut into 3-inch rounds. Bake on greased cookie sheets at 375 degrees F. for 12 to 15 minutes or until lightly browned. Cool.



1 pound fresh or frozen cranberries

8 ounces package miniature marshmallows

2 cups white sugar

1 (20 ounce) can crushed pineapple

1 sliced banana

1 cup whipped cream


If using frozen cranberries let thaw before using. In a food processor or blender grind the cranberries. Add the sugar, crushed pineapple and marshmallows. Let mixture stand overnight. Just before serving stir in the sliced banana and whipped cream.

Yield: 10 - 12 Servings


Serves 12


1/2 cup Butter

4 Large Eggs

2 1/2 cups All-purpose Flour, sifted

1 Tbs. Baking Powder

1 tsp. Baking Soda

1/4 tsp. Salt

1 1/4 cups Granulated Sugar

1 1/2 tsp. Vanilla Extract

1/4 cup Buttermilk

3 cups Pears, peeled and coarsely chopped

1 cup Cranberries, coarsely chopped

Confectioners' Sugar, for dusting


Let the butter and eggs stand at room temperature for 30 minutes. In a small mixing bowl, sift together flour, baking powder, baking soda, and salt; set aside. In a large mixing bowl, beat the butter with an electric mixer on medium speed for half a minute. Gradually add granulated sugar to butter, about 2 tablespoons at a time, beating on medium to high speed for a total of 5 minutes. Add vanilla and blend again. Add the eggs, one at a time, beating for 1 minute after each addition. Beat in the buttermilk. Gradually add the flour mixture to creamed butter mixture, beating on low to medium speed just until combined.


Fold in pears and cranberries. Spoon batter into a greased and floured 10-inch fluted tube pan or spring-form pan. Tap the cake pan lightly to spread batter evenly and remove any large air bubbles. Bake in a pre-heated 350-F degree oven for 50 to 55 minutes in the tube pan or 1 hour and 15 minutes in the spring form pan. Always check for doneness by sticking a toothpick near the center of the cake. If it can be cleanly removed, the cake is done.


Cool on wire rack for 15 minutes. Remove sides of spring form pan, or invert to remove the cake from tube pan. Cool thoroughly on a wire rack. Place the cooled cake on a serving plate. Dust with confectioner's sugar just before slicing and serving.



1/2 cup graham cracker crumbs

1/4 cup firmly packed brown sugar

1/4 cup chopped pecans

1/4 cup butter or margarine, melted

1 pkg (approx 19 oz) fudge brownie mix

1/4 cup hot water

1/4 cup vegetable oil

1 egg

Combine first 4 ingredients in a small bowl; mix well. Press mixture into a greased 9-inch square pan. Set aside. Combine brownie mix, hot water, oil, and egg in a large mixing bowl; mix with a wooden spoon until blended. Spoon over crumb mixture. Bake at 350 degrees for 25 to 30 minutes. Cool and cut into 3- x 1-1/2-inch bars. 18 bars.



Chocolate Crumb Crust (recipes follow)

2 cups (a 12ounce package) semi-sweet chocolate chips

3 packages (8-ounces each) cream cheese, softened

1 (14-ounce) can sweetened condensed milk (such as

Eagle Brand) (NOT evaporated milk)

4 eggs

2 teaspoons vanilla extract


Heat oven to 300 degrees. Prepare Chocolate Crumb Crust; set aside. In a heavy pan, over very low heat, melt chocolate, stirring constantly. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chocolate and remaining ingredients, mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool; chill. Refrigerate leftovers.


Chocolate Crumb Crust: In medium bowl, combine 1 1/2 cups crushed vanilla wafers, 1/2 cup powdered sugar, 1/2 cup cocoa and 1/3 cup melted butter. Press firmly on bottom of 9-inch spring form pan. OR Combine 1 1/2 cups crushed chocolate wafers with 1/3 cup melted butter and press firmly on bottom of 9-inch spring form




Prepares 24 to 32 Rolls


4 1/4 to 4 3/4 cups All-purpose Flour (divided)

1 package Active Dry Yeast

1 cup whole Milk

1/3 cup Granulated Sugar

1/3 cup Butter

3/4 tsp. Salt

2 large Eggs, lightly beaten


In a large mixing bowl sift together 2 cups of the flour and the yeast.

In a medium saucepan, heat the milk, sugar, butter, and salt just until warm. Make sure to stir constantly and heat until the butter almost melts, or you attain 120-F

degrees on a cooking thermometer.


Add the warm milk mixture to dry mixture along with the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly, then continue to beat on high speed 3 minutes.


Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic. You'll knead the dough for 6 to 8 minutes total.


Shape the dough into a ball. Place in a lightly greased bowl; turn once to coat. Cover and let rise in a warm place until double, usually about 1 hour. Punch down the dough. Turn the dough out onto a lightly floured surface. Divide the dough in half. Cover and let rest for 10 minutes. Meanwhile, depending on what shape of roll you wish to make, lightly grease baking sheets or muffin tins.


Shape the dough into desired rolls and place on prepared baking sheets or in muffin cups. Cover and let rise in a warm place till nearly double in size, usually about 30 minutes.


Bake in a pre-heated 375-F degree oven for 12 to 15 minutes or till golden. Immediately remove rolls from pans. Cool on wire racks.


To Prepare Butterhorns: On a lightly floured surface, roll each portion of the dough into a 12-inch circle. Brush with melted butter or margarine. Cut each circle into 12 wedges, using a pizza cutter or sharp knife. To shape, begin at the wide end of a wedge and loosely roll

toward the point. Place point si de down, 2 to 3 inches apart, on prepared baking sheets. Bake as directed.


To Prepare Parker House Rolls: On a lightly floured surface, roll each portion of dough to 1/4-inch thickness. Cut dough with a floured 2-1/2-inch-round cutter. Brush with melted butter or margarine. Using the dull edge of a table knife, make an off-center crease in each round. Fold each round along crease with large half on top. Press folded edge firmly. Place rolls 2 to 3

inches apart on prepared baking sheets. Bake as directed.


To Prepare Cloverleaf Rolls: Divide each portion of dough into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Place 3 balls in each muffin cup, smooth sides up. Bake as directed.



1/2 c sugar

1/2 c shortening

2 eggs

1 c unsulphured molasses

2 c flour

1/2 t salt

1/4 t ground cloves

1/4 t nutmet

2 t ground ginger

2 t baking soda

1 c boiling water

Preheat the oven to 350 degrees F.

Beat the sugar and shortening together until light and fluffy. Beat in the eggs, one at a time, beating very well after each addition. Beat in the molasses. Sift together the flour, salt, cloves, nutmeg, and ginger, and stir into the batter. Stir the baking soda quickly into the boiling water and stir into the batter. The mixture will be thin. Pour into a well-greased 10 x 14 inch pan or 11 x 16 inch pan. Bake 30 to 35 minutes, or until done. Serve with whipped cream, vanilla ice cream, or penuche frosting.



1 cup butter

1/2 cup brown sugar

4 eggs

2 1/2 cups all-purpose flour

1 cup molasses

2 teaspoons cinnamon

2 teaspoons baking soda

1 cup buttermilk

2 teaspoons ground ginger

2 cups whole-wheat flour

1 cup seedless raisins -- optional

Cream butter and sugar. Add eggs, one at a time, beating after each. Add molasses. Sift flours, baking soda. and spices. Add alternately with buttermilk. Stir in raisins. Fill greased muffin pans 2/3 full and bake at 350 degrees for 15 minutes.



2 Tblsps flour

1/4 tsp ground sage

1/4 tsp dried thyme

4 skinless boneless, chicken breast halves, about 1lb

2 Tblsps margarine

1 can cream of chicken soup

1/2 cup water


Combine flour, sage and thyme. Coat chicken lightly with mixture, brown on both sides in hot oil over medium-high heat. Add soup and water, stirring to loosen browned bits. Reduce heat to low, cover and simmer for 5 minutes or until chicken is no longer pink. Serve over cooked rice. serves 4



Candy Bar

(A clone, from Top Secret Recipes)

In December of 1996, Hershey Foods snagged the U.S. operations of Leaf Brands for a pretty penny. This added several well known candies to Hershey's already impressive roster, including Good & Plenty, Jolly Rancher, Milk Duds, Whoppers, Heath and this delicious peanut roll; which we can finally clone at home. The center is sort of a white fudge which we can make by combining a few ingredients on the stove, then getting the mixture up to just the right temperature using a candy thermometer (you've got one, right?). Once cool, this candy center is coated with a thin layer of caramel, then quickly pressed onto roasted peanuts. Looks just like the real thing! This recipe will make eight candy bars. But it's up to you to make the dental appointment.


1/4 cup whole milk

5 unwrapped caramels

1 tablespoon light corn syrup

1 teaspoon peanut butter

1/4 teaspoon vanilla

1/4 teaspoon salt

1 1/4 cups powdered sugar

20 unwrapped caramels

1 1/2 teaspoons water

2 cups dry roasted peanuts

1. Combine all ingredients for the centers, except the powdered sugar, in a small saucepan over low heat. Stir often as the caramel slowly melts. When the mixture is smooth, add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2 cup of powdered sugar for later.

2. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often, then turn off the heat.

3. When the temperature of the candy begins to drop, add the remaining 1/2 cup powdered sugar to the pan, then use a hand mixer on high speed to combine. Keep mixing until the candy cools and thickens and can no longer be mixed. That should take a minute or two.

4. Let the candy cool in the pan for 15 to 20 minutes, or until it can be touched. Don't let it sit too long -- you want the candy to still be warm and pliable when you shape it. Take a tablespoon-size portion and roll it between your palms or on a countertop until it forms a roll about 4 1/2-inches long. Repeat with the remaining center candy mixture and place the rolls on wax paper. You should have 8 rolls. Let the center rolls sit out for an hour or two to firm up.

5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat. Stir often until the caramels melt completely, then turn off the heat. If you work fast this caramel will stay warm while you make the candy bars.

6. Pour the peanuts onto a baking sheet or other flat surface. Using a basting brush and working quickly, "paint" a coating of caramel onto one side of a center roll. Quickly turn the center over, caramel-side-down, onto the peanuts and press gently so that the peanuts stick to the surface of the candy. Paint more caramel onto the other side of the roll and press it down onto the peanuts. The candy should have a solid layer of peanuts covering all sides. If needed, brush additional caramel onto the roll, then turn it onto the peanuts to coat the roll completely. Place the candy bar onto wax paper, and repeat with the remaining ingredients. Eat when completely cool. Makes 8 candy bars.





1 cup Margarine or Butter

1 cup Sugar

3/4 cup Brown Sugar

2 Eggs

1 teaspoon Vanilla

1 teaspoon Almond extract

2 cups Whole Wheat Flour

1/2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

2 cups Chocolate Chips

M&Ms(r) plain chocolate candy

Raisins, etc.

1 1/2 cups Walnuts -- chopped

1 cup Oatmeal -- (optional)

1 cup Dates


In a large mixing bowl, mix margarine and sugars well, then add eggs. Mix well, then add vanilla and almond extracts. Mix well, then add flour, baking powder, baking soda and salt. Add oatmeal, then add chocolate chips, etc, walnuts and last, the dates. Drop by teaspoonfuls onto greased cookie sheets and bake at 350 deg F for 12-15 minutes.



Serves 8 to 10


4 Carrots, cut into bite-size pieces

3 cups Mushrooms, (small whole fresh)

2 Yellow Summer Squash or Zucchini, cut into bite-size pieces

2 Cucumbers, cut into bite-size pieces

2 Red Onions, halved and cut into thin wedges

2/3 cup White Wine Vinegar

1/2 cup Water

1/2 cup Olive Oil

1 tsp. dried Marjoram

1 tsp. Black Peppercorns, crushed

1/2 tsp. Coriander

1/2 tsp. Mustard Seeds

1/4 Tsp. Salt


Half-fill a large saucepan with water and bring to a boil over high heat. Add the carrots, reduce the heat, and simmer, uncovered, for a few more minutes; then add the mushrooms and squash. Simmer, uncovered, for 3 minutes more or until almost tender.


Drain the vegetables thoroughly in a colander, rinse with cold water, and drain again.

Transfer the vegetables to a large glass bowl. Stir in the cucumber pieces and red onion slices. Toss to combine.


Pour on the white wine vinegar, water, and olive oil. Add the marjoram, crushed black peppercorns, coriander, mustard seeds, and salt. Cover to toss and blend.


Refrigerate at least 6 hours prior to serving. Make sure to stir or toss occasionally to balance the savory flavors throughout the vegetables. To serve, use a slotted spoon to remove vegetables from marinade. Serve with picks, if desired.



2 3/4 cups flour

plus flour for dusting

1 1/4 cups butter

plus butter for baking sheet

1/2 cup milk

heated to lukewarm 105 to 115 degrees

1 tablespoon sugar

1 package active dry yeast

2 egg yolks

2 tablespoons sour cream

Walnut-Cinnamon Filling -- see recipe

In a large mixing bowl, place the 2 3/4 cups flour. Cut in the 1 1/4 cups butter with a pastry blender or fork until crumbly. Make a well in the center and pour in milk. Sprinkle sugar and yeast over milk, stir, and let stand until yeast is foamy (about 5 minutes). With 2 spoons mix together liquid and dry ingredients, then beat in egg yolks and enough sour cream to make a workable dough. Knead dough in bowl until light, smooth, and elastic (5 to 10 minutes). Turn dough out onto a floured board and divide in half. Cover with a tea towel and let stand in a warm place until almost doubled in bulk (30 minutes). Meanwhile, prepare filling. Butter a baking sheet. Preheat oven to 350 degrees. With a floured rolling pin, roll out half of the dough in a rectangle the thickness of a matchstick. Spread half of the filling on surface of dough. Starting with a long side, roll up jelly-roll

fashion. Cut into 1 to 1 1/2-inch-thick slices and arrange well spaced on prepared baking sheet. Repeat with remaining dough and filling. Bake until golden (20 to 25 minutes). Transfer to wire racks to cool.



2 egg whites

1 cup sugar

2 cups coarsely ground walnuts

1 teaspoon ground cinnamon

In a bowl beat egg whites until stiff peaks form. Gently fold in sugar, walnuts, and cinnamon. Yield: 3-1/2 cups



(simmer the cider, never boil it. Makes four 7-ounce servings. )

4 cups (1 quart) apple cider OR 2 c each of apple cider and cranberry juice cocktail

1 cup orange juice

2 tablespoons honey

12 whole allspice berries

4 cinnamon sticks, each 3 inches long

1 whole nutmeg

1/2 teaspoon grated orange rind

1 small red apple, cored and cut into wedges

In a medium-size saucepan, bring the cider, orange juice, honey, allspice berries, cinnamon sticks, whole nutmeg, and orange rind to a boil over high heat. Lower the heat and simmer (never boil), uncovered, for 10 minutes. Add apple wedges and simmer for 3 minutes more. Strain through a tea strainer or a sieve lined with 100 percent cotton cheesecloth into a large heat-proof pitcher. Carefully pour in cider and

Stir gently. Yield: 4 7-ounce Servings



(A clone, from Top Secret Recipes)

Restaurateurs Joseph Gilbert and John Robinson needed a name for the new restaurant they planned to open in the Country Club Plaza of Kansas City, Missouri. To make the job easy, they kept the name of the location's previous tenant -- a clothing store called Houlihan's Men's Wear -- and opened Houlihan's Old Place in 1972. This was at the time when T.G.I. Friday's was popularizing casual dining, so the concept was an instant hit. That early success led to more Houlihan's opening in other states, and another multi-million dollar chain was born. The Houli Fruit Fizz is a simple blend of fruit juices and Sprite that can be served with a meal or enjoyed on its own. This drink is one of Houlihan's own classic, signature recipes.

1 12-ounce can cold Sprite

1/2 cup cold pineapple juice

1/4 cup cold orange juice

1 cup cold cranberry juice

Combine all of the ingredients in a pitcher and pour into two glasses over ice. Be sure all of the ingredients are cold when combined.



Serves Many


3 cups Flour

2 cups Sugar

1 tsp. Salt

1 tsp. Baking Soda

1 tsp. Cinnamon

3 Eggs, well beaten

1 1/4 cups Salad Oil

1 1/2 tsp. Pure Vanilla

8-oz. can Crushed Pineapple

3/4 cup Black Walnuts

3/4 cup Pecans

2 cups Bananas, chopped

Cream Cheese Frosting Ingredients:

2 8-oz. packages Cream Cheese, softened

1 cup Butter, softened (NOT margarine)

2 16-oz. packages Confectioners' Sugar

1 tsp. Pure Vanilla

1 cup Pecans, chopped


Pre-heat oven to 350-F degrees and lightly oil, then dust with flour, three 9-inch round cake pans; set aside. Combine the flour, sugar, salt, baking soda, and cinnamon in a large mixing bowl. Beat eggs and salad oil with mixer; add to the dry ingredients, stirring with a spoon to blend until moistened. (Do not beat with the mixer.)


Stir in the vanilla, pineapple, and nuts. Finally, add the bananas. Pour cake batter into the prepared cake pans. Bake for 25 to 30 minutes, or until cake tests done.

Cool cake in pans for 10 minutes, then turn onto cooling rack to finish cooling. Cool completely before frosting with cream cheese frosting.


To prepare the frosting, combine cream cheese and butter in a mixing bowl. Cream until smooth. Add Powdered Sugar, beating with an electric mixer until light and fluffy. Stir in Vanilla, blend again. Frost the top of all three layers, stack, and then frost the sides. Carefully draw a circle on the top layer with a toothpick and fill in the circle with the chopped Pecans. Slice to serve.


1/2 cup Currants

1/2 cup Sultana Raisins, chopped

1/2 cup Citron, chopped

1/2 cup preserved Cherries, chopped

2 cups Brandy, divided

3/4 cup All-purpose Flour

2 cups plain Bread Crumbs

1 cup Brown sugar, firmly packed

1/4 cup Suet, finely chopped

1/2 tsp. Salt

1/2 tsp. ground Nutmeg

1/2 tsp. ground Allspice

1/2 tsp. ground Ginger

1 cup Almonds, chopped

1 Baking Apple, peeled and grated

Rind and strained Juice of 2 Lemons

4 large Eggs

1 cup Stout or Apple Juice

1 Tbs. Butter

Blend together the currants, Sultanas, citron, and preserved cherries in a glass bowl. Pour one cup of brandy over the dried fruits and let stand for 12 hours.

Mix together the flour, breadcrumbs, brown sugar, suet, salt, nutmeg, allspice, and ginger in a large mixing bowl. Add the almonds, grated apple and brandy-plumped fruit to the dry ingredients. Add the lemon rind and fresh lemon juice and blend the mixture well. In a separate mixing bowl, beat the eggs until frothy. Add the stout or apple juice to the eggs, and blend the wet ingredients with the dry flour mixture. Work the eggs and stout in a little at a time, blending well after each addition.

Grease two 6-inch bowls with the butter. Pour the raw pudding mixture into the prepared bowls until each is about two-thirds full. Top the bowls either lightly floured muslin or with two layers of well-secured wax paper. Place the bowls in one large kettle or two medium-sized separate kettles, and add enough water to the kettles to rise up to about three-quarters of the height of the bowls.

Bring the water to a boil over medium-high heat, then reduce the heat and simmer for 5 to 6 hours, making sure to add water from time to time in order to maintain the cooking height on the bowls.

Remove the bowls from the kettles, then remove the muslin or wax paper covers. Allow the puddings to cool thoroughly before removing them from their bowls.

Place the puddings on plates and pour the remaining one cup of brandy over the top of each pudding filled plate. Allow the pudding to stand to soak in the brandy. Wrap the puddings in cheesecloth and place them in airtight containers. Refrigerate the puddings in this manner for 2 to 3 weeks. To serve the Irish pudding, place the pudding back into their original cooking bowls. Simmer them in water, uncovered, for 2 or 3 hours. Remove the puddings from the kettles again, and cover with a bit of brandy to flame just before serving.




2 cups chopped cooked turkey

1 pkg (10 oz) frozen tiny peas

1 cup shredded sharp Cheddar cheese

1 cup diced celery

1/2 cup soft breadcrumbs

1/4 cup chopped onion

1/4 tsp salt

1/8 tsp ground black pepper

1 cup mayonnaise

3 dashes hot sauce

1 can (8 oz) crescent dinner rolls

2 tsp sesame seeds


Combine first 10 ingredients; mix well. Spoon into a 12- x 8- x 2-inch baking dish. Separate crescent dough into 2 rectangles; press perforations to seal. Cut into 4 long strips and 4 short strips. Arrange strips in lattice design across top of casserole. Sprinkle with sesame seeds. Bake at 350 degrees F. for 35 minutes. Serves 6.



5 oz (1 1/2 cups) uncooked bow tie pasta (farfalle)

1/2 lb fresh asparagus spears, trimmed, cut into 1 1/2 inch pieces (about 2 cups)

6 oz (1 1/3 cups) fresh baby carrots, halved lengthwise

1 cup chicken broth

4 tsp cornstarch

1/2 tsp garlic pepper blend

1lb fresh turkey breast slices, cut into thin bite sized strips (or leftover turkey)

1 cup fresh whole mushrooms, quartered

1 (14 oz) can whole baby corn, drained, rinsed

1 tsp grated lemon peel

In Dutch oven or large saucepan, cook pasta to desired doneness as directed on package, adding asparagus and carrots during last 2 to 4 minutes of cooking time. Cook until asparagus is crisp tender. Drain. Meanwhile, in small bowl, combine broth, cornstarch and garlic pepper blend; mix well. Set aside. Spray 12 inch nonstick skillet with nonstick cooking spray. Heat over medium high heat until hot. Add turkey and mushrooms; cook 3 to 5 minutes or until turkey is lightly browned and no longer pink, stirring frequently. Add broth mixture; cook and stir just until mixture begins to thicken. Add cooked pasta and vegetables, corn and lemon peel; cook and stir until thoroughly heated. If desired, season with salt and pepper to taste. Makes 6 (1 1/2 cup) servings.



Fry 1/3 lb bacon, cut up, drain.

In bacon grease, fry 1/4 c diced onion

and 1/2 c diced onion and 1/2 c green pepper, cut into strips.

MIX: 1/2 c brown sugar, 3 Tbsp ketchup, 2-16 oz cans pork and beans, 1 Tbsp

dried mustard. Mix ingredients with bacon mixture and bake, 350 degree oven

for 45-60 minutes.



1 cup prepackaged teriyaki marinade

4 cups turkey breast


Fat-Free Asian Dressing (see below)

2 cups water

1/2 cup granulated sugar

3 tablespoons dry pectin

1 tablespoon white vinegar

1/2 teaspoon soy sauce

1 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

1/4 teaspoon paprika


8 cups chopped romaine lettuce

8 cups chopped iceberg lettuce

3 cups shredded red cabbage

3 cups shredded green cabbage

2 cups shredded carrots

1 cup chopped green onion

1 1/3 cups crispy chow mein noodles


Combine teriyaki marinade and chicken breasts in a medium bowl or resealable plastic bag. Marinate chicken for 3-4 hours. Prepare the dressing by combining all of the ingredients in a small saucepan over medium heat. Bring mixture to a rolling

boil while stirring often with a whisk, then remove the pan from the heat to cool. When dressing has cooled, pour it into a covered container and chill.


When chicken breasts have marinated, preheat barbecue grill to high heat. Grill chicken for 3-4 minutes per side, or until done. Combine the romaine and iceberg lettuce, red and green cabbage and 1 cup of shredded carrots in a large bowl with the dressing. Toss well. Divide the tossed greens among four plates. Sprinkle 1/4 cup of green onions over each salad, followed by 1/3 cup of crispy chow mein noodles. When the chicken breasts are done, slice each one, widthwise, into bite-size pieces. sprinkle the sliced chicken breasts over each salad. Place a 1/4 cup pile of shredded carrots in the center of each salad. Yield: 4 salads



(A clone, from Top Secret Recipes)

McDonald's huge test market roll-out of the BigXtra! is another bomb dropped on the battlefield of the latest burger war. Burger King took the first shot last year by introducing the Big King - a pretty good clone of McDonald's signature Big Mac, with a bit more meat. Now Mickey D's has fired back with a clone of Burger King's popular Whopper hamburger, with, you guessed it, a bigger beef patty. 20 percent bigger to be exact. That's just under 5-ounces of ground beef, stacked on a huge sesame seed bun, with the same ingredients as you would find piled on the Whopper -- lettuce, onion, tomato, ketchup, mayo and pickles. Plus McDonald's addition of a special spice sprinkled on the beef as it cooks. It's all very tasty. That is, if you like Whoppers.

1 large sesame seed bun (4 3/4-inch diameter)

5 ounces ground beef

seasoned salt

ground black pepper

2 teaspoons ketchup

1 tablespoon mayonnaise

1 tablespoon chopped onion

3 pickle slices (hamburger style)

1/2 cup chopped lettuce

1 large tomato slice

non-stick cooking spray

1. Form the ground beef into a very large patty on wax paper. Make it approximately 5 1/2 to 6 inches in diameter (the meat should shrink to the perfect size for the buns when cooked). Freeze this patty for a couple hours before cooking.

2. Grill the faces of the hamburger bun in a hot skillet over medium heat. Grill until the buns are golden brown. Leave pan hot.

3. Grill the frozen patty in the pan for 2-3 minutes per side. Sprinkle one side with seasoned salt and ground black pepper.

4. Prepare the rest of the burger by first spreading the 2 teaspoons of ketchup on the face of the top bun. Follow the ketchup with the tablespoon of mayonnaise.

5. Stack the onion onto the top bun next, followed by the pickles and lettuce. Add the tomato slice to the top of the stack.

6. When the beef patty is done cooking, use a spatula to arrange it on the bottom bun. Turn the top of the burger over onto the bottom and serve. Makes 1 hamburger.


(A clone, from Top Secret Recipes)

It was in the late seventies, shortly after McDonald's had introduced the Egg McMuffin, that the food giant realized the potential of a quick, drive-thru breakfast. Soon, the company had developed several breakfast selections, including the Big Breakfast with eggs, hash browns, and sausage. Eventually one out of every four breakfasts served out of the home would be served at McDonald's -- an impressive statistic indeed. The newest kid on the McBreakfast block is this morning meal in a tortilla, first offered on the menu in 1991.

4 ounces breakfast sausage

1 tablespoon minced white onion

1/2 tablespoon minced mild green chilies (canned)

4 eggs, beaten



4 8-inch flour tortillas

4 slices American cheese

On the side


1. Preheat a skillet over medium heat. Crumble the sausage into the pan, then add the onion. Sauté the sausage and onion for 3 to 4 minutes or until the sausage is browned.

2. Add the mild green chilies and continue to sauté for 1 minute.

3. Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables. Add a dash of salt and pepper.

4. Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla steamer for 20 to 30 seconds.

5. Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla.

6. To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla. Fold one side of the tortilla over the filling, then fold up about two inches of one end. Fold over the other side of the tortilla to complete the burrito (one end should remain open). Serve hot with salsa on the side, if desired. Makes 4 burritos.



1-1/4 cups cornmeal

1 tsp salt

3/4 tsp baking soda

1-1/4 cups milk

3 eggs, beaten

1/3 cup vegetable oil

2-1/2 cups cooked rice

1 can (16 oz) cream-style corn

1 can (8 oz) cream-style corn

3/4 cup chopped onion

3 tbs finely chopped jalapeno pepper

Additional cornmeal

2 cups shredded Cheddar cheese

Combine 1-1/4 cups cornmeal, salt, and baking soda in a mixing bowl; mix well. Add milk and next seven ingredients; stir until blended. Pour into a greased 13- x 9- x 2-inch pan sprinkled with additional cornmeal. Bake, uncovered, at 350 degrees F. for 55 minutes. Sprinkle evenly with cheese and bake an additional 5 minutes. Serves 8 to 10.


MIX COOKIES    Back to Top


1 pkg. yellow cake mix (any flavor will do other than the butter recipes)

1/2 cup self-rising flour

2/3 cup oil

2 eggs

6 oz. pkg. chocolate chips, nuts, etc... (optional)

Mix all ingredients well then drop by teaspoonfuls onto slightly greased baking sheet. Bake at 400 for 8-10 minutes



1- 24oz pkg mixed vegetables 1 can cream of mushroom soup

1/2 lb Velveeta 1 box Stove Top stuffing

1 stick margarine

Cook vegetables as label requires. Drain off all but 1/2 cup water. Then mix in soup, cheese and stuffing seasoning. Pour into casserole. Cover with dry stuffing. Melt margarine and pour over all. Bake @ 350 degrees for 35 to 45 minutes.



Banana Snack Bars

(A clone, from Top Secret Recipes)

In 1996, Nabisco built up its growing line of SnackWell's baked products with the introduction of low-fat snack bars in several varieties, including fudge brownie, golden cake, apple raisin, and the chewy banana variety cloned here. The secret ingredients that help us keep the fat grams under 2 grams per serving is banana puree to help keep the cake moist while adding real banana flavor, egg whites rather than whole eggs, some molasses and just a little bit of shortening. Whip it all up, pour it into a pan and bake. Soon you'll have 21 tasty little low-fat snack bars to get you through the week.

2 egg whites

1 cup plus 5 tablespoons sugar

2 tablespoons brown sugar

2 tablespoons molasses

1 1/2 cups banana puree*

3 tablespoons shortening

1/4 cup whole milk

1/2 teaspoon vanilla butter nut extract

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1. Preheat oven to 350°.

2. In a large bowl, whip the egg whites with an electric mixer until they become thick. Do not use a plastic bowl for this.

3. Add the sugar to the egg whites and continue to beat until the mixture forms soft peaks.

4. Add the brown sugar, molasses, banana puree, shortening, milk and vanilla butter nut flavoring to the mixture, beating after each addition.

5. In a separate bowl, combine the remaining ingredients.

6. While beating the wet mixture, slowly add the bowl of dry ingredients.

7. Lightly grease a 9x14-inch pan with a light coating of non-stick cooking spray. Be sure to coat the sides as well as the bottom of the pan. Dump about 3 tablespoons of sugar into the pan, then tilt and shake the pan so that a light layer of sugar coats the entire bottom of the pan, and about halfway up the sides. Pour out the excess sugar.

8. Pour the batter into the pan, and spread it evenly around the inside of the pan. Sprinkle a light coating of sugar -- about two tablespoons -- over the entire top surface of the batter. Gently shake the pan from side-to-side to evenly distribute the sugar over the batter. Bake for 25-28 minutes or until the cake begins to pull away from the sides of the pan.

9. Remove the cake from the oven and turn it out onto a cooling rack. When cake has cooled, place it onto a sheet of wax paper on a cutting board and slice across the cake 6 times, creating 7 even slices. Next cut the cake lengthwise twice, into thirds, creating a total of 21 snack bars. When the bars have completely cooled, store them in a resealable plastic bag or an airtight container.

*Puree whole bananas (approximately 3) in a food processor or blender until smooth and creamy.



(A clone, from Top Secret Recipes)

Beneath the chocolate of Nestle's popular candy bar is a chewy, peanut-covered center that resembles Hershey's PayDay. To clone this one we'll only have to make a couple adjustments to last week's clone recipe, then add the milk chocolate coating. Even though the wrapper of this candy bar calls the center "nougat," it's more of a white or blonde fudge that you can make in a saucepan on your stovetop with a candy thermometer.


1/4 cup whole milk

5 unwrapped caramels

1 tablespoon light corn syrup

1 teaspoon butter

1/4 teaspoon vanilla

1/8 teaspoon salt

1 1/4 cups powdered sugar

20 unwrapped caramels

1 1/2 teaspoons water

2 cups dry roasted peanuts

1 12-ounce bag milk chocolate chips

1. Combine all ingredients for the centers, except the powdered sugar, in a small saucepan over low heat. Stir often as the caramel slowly melts. When the mixture is smooth, add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2 cup of powdered sugar for later.

2. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often, then turn off the heat.

3. When the temperature of the candy begins to drop, add the remaining 1/2 cup powdered sugar to the pan, then use a hand mixer on high speed to combine. Keep mixing until the candy cools and thickens and can no longer be mixed. That should take a minute or two.

4. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched. Don't let it sit too long -- you want the candy to still be warm and pliable when you shape it. Take a tablespoon-size portion and roll it between your palms or on a countertop until it forms a roll with the width of your index finger, and measuring about 4 1/2-inches long. Repeat with the remaining center candy mixture and place the rolls on wax paper. You should have 8 rolls. Let the center rolls sit out for an hour or two to firm up.

5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat. Stir often until the caramels melt completely, then turn off the heat. If you work fast this caramel will stay warm while you make the candy bars.

6. Pour the peanuts onto a baking sheet or other flat surface. Using a basting brush and working quickly, "paint" a coating of caramel onto one side of a center roll. Quickly turn the center over, caramel-side-down, onto the peanuts and press gently so that the peanuts stick to the surface of the candy. Paint more caramel onto the other side of the roll and press it down onto the peanuts. The candy should have a solid layer of peanuts covering all sides. If needed, brush additional caramel onto the roll, then turn it onto the peanuts to coat the roll completely. Place the candy bar onto wax paper, and repeat with the remaining ingredients. Place these bars into your refrigerator for an hour or two so that they firm up.

7. Pour the milk chocolate chips into a glass or ceramic bowl and zap it in the microwave for 2 minutes on 50% power. Gently stir the chips, then heat for an additional 30 seconds at 50% power. Repeat if necessary, stirring gently after each 30 seconds. Don't over cook the chips or the chocolate will burn and seize up on you.

8. Drop a candy bar center into the melted milk chocolate. Cover the candy bar with chocolate using two forks, one in each hand. When the candy is covered with chocolate, balance the bar on both of the forks, one at each end of the candy bar, and tap the forks on the top edge of the bowl so that much of the chocolate drops off. Carefully place the candy bar onto wax paper and remove the two forks. Repeat with the remaining ingredients, and then chill the candy bars until firm. Makes 8 candy bars.




2 2/3 - 3 cups flour

3/4 c. white sugar

3/4 c. brown sugar

1 tsp. baking powder

1 tsp. baking soda

whisk together

1 1/2 stick unsalted margarine

Beat 2 eggs at room temp

3/4 c. buttermilk

1 T. vanilla

1 T. orange extract

Fold into dry ingredients. Add:

cran raisins, mandarin oranges, or blueberries, drained and dried on a paper

towel, do not need the extra liquid.



3/4 c. oatmeal

3.4 c. brown sugar

4 T. melted butter

Crumble together and sprinkle on top of muffins. Bake @ 375, 20-25 minutes.



3 oz vermicelli

4 eggs

3 tbs milk

1 tsp dried basil

1/4 tsp salt

1/4 tsp ground black pepper

1 small onion, finely chopped

1/4 cup chopped fresh parsley

1 clove garlic, crushed

1/4 cup butter or margarine, melted

1 cup shredded Swiss cheese


Cook vermicelli according to package directions, omitting salt. Drain and set aside. Combine eggs, milk, basil, salt, and pepper; beat well. Stir in vermicelli and set aside. Saute onion, 1/4 cup parsley, and garlic in butter in a large nonstick skillet; remove from heat. Stir in vermicelli mixture; sprinkle with cheese. Cover and cook over low heat 5 to 7 minutes or until cheese melts and egg mixture is set. Let stand 5 minutes before

serving. Cut into wedges. Serves 4.



PLAIN POLENTA    Back to Top


1 cup yellow corn meal

3/1/2 cups water

1 tsp salt


Blend the corn meal with 1 cup of the water.


Add the salt to the remaining water, and bring to a boil. Add the corn meal mixture, stirring constantly. Cook, stirring frequently, until thickened. Continue cooking over low heat for 10 minutes, stirring frequently.





8 ounces Light Cream Cheese -- softened

2 tablespoons Sugar Substitute

1 teaspoon Vanilla

1 Egg

(Pie Layer)

1 1/2 cups Pumpkin -- canned

1 cup Evaporated Milk

2 Eggs

2 tablespoons Sugar Substitute

1 1/2 teaspoons Pumpkin Pie Spice

1 Pie Crust -- un-baked


For the cheese layer, combine cream cheese, sugar substitute, vanilla and 1 egg in a medium sized mixing bowl, using an electric mixer. Spread in bottom of un-baked pie shell. For pie layer, in a large bowl, combine pumpkin, milk, 2 eggs, sugar substitute and spices, beating to blend completely. Carefully pour over cheese layer. Bake at 350 degrees F for 65 to 70 minutes or until knife inserted into center comes out clean.



1 can spinach, drained 5 slices bacon, chopped

1 onion, diced 1 can sliced potatoes, drained

1/2 tsp marjoram (opt) 1/4 tsp thyme

Fry bacon and onion in skillet, until onion is tender. Add potatoes and thyme, and cook until potatoes are browned. Add spinach, and heat throughout.





3/4 cup (1-1/2 sticks) butter, softened - no substitutes!!

1 cup sugar

1 egg

1 tsp. vanilla extract

1/8 tsp. salt

2 cups all-purpose flour


Preheat the oven to 325 degrees. In a large bowl, beat together the butter and sugar. Add the egg, vanilla and salt; beat until smooth. Stir in the flour until a soft dough forms. Cover and chill the dough for at least 1 hour. With a rolling pin, roll out the chilled dough on a lightly floured surface to a 1/8-inch thickness. Use cookie cutters to cut out

cookies and place them 1 inch apart on ungreased cookie sheets. Bake for 10 to 12 minutes, or until golden. Allow to cool slightly, then remove to a wire rack to cool completely. Serve or store in an airtight container until ready to serve. 3 - 4 dozen




1 cup flour

1/3 cup powdered

1/3 cup butter


1 cup sugar

1/4 cup flour

2 eggs, lightly beaten

1 tsp. vanilla

3 cups finely chopped rhubarb, or whole raspberries

Preheat oven to 350º. Mix flour & powdered sugar. Cut in butter until it crumbles, add the teensiest bit more if too dry (you want it fairly dry). Press into greased baking pan. Bake 12 minutes. Combine sugar, flour, eggs, vanilla, mix well. Fold in fruit to coat. Pour over crust. Bake 35 minutes.




1 large chicken -- (roasting)

1 cup onion -- chopped

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1 teaspoon white pepper

1 teaspoon thyme

1 teaspoon onion powder

1 teaspoon cayenne pepper

2 teaspoons paprika

4 teaspoons salt


In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a re-sealable plastic bag, seal and refrigerate overnight.


When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees F for 5 hours. After the first hour, baste chicken occasionally (every half hour or so) with pan juices. (It may take awhile to have pan juices) The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.



SKILLET PASTA    Back to Top


8 oz of your favorite pasta

1 lb hamburger

1 onion, diced

1 - 14.5 oz can French style green beans, drained

1 - 14.5 oz can tomatoes, diced

salt and pepper to taste


Cook pasta according to package directions, drain. While pasta is cooking, fry hamburger and onion until done in large skillet. Drain hamburger and mix together with the remaining ingredients in same skillet. Heat thoroughly and serve.



To make: In bowl, put 1 cup wrist warm water and 1 tsp. dry yeast. Stir to dissolve.

Then add: 3/4 cup unbleached white flour (bowl large enough to allow mix to bubble up)

Cover loosely, set in warm spot for 2 days. Now you have starter. The longer it sets the more sour it becomes.

To expand:

In large glass or steel bowl, mix together:

2 cups wrist warm water

2-1/2 cups unbleached flour

ADD; your starter, ALL OF IT. Cover let sit overnight in warm spot. After it has worked, stir well, then scoop out 1 cup starter, put it in glass jar in refrigerator until you make bread. Save some each time you expand, will last forever.


STEAK SALAD    Back to Top


pinch of sugar to taste

soy sauce (light may be used)

sesame oil (or regular vegetable oil if preferred)

balsamic vinegar or red wine vinegar

thinly sliced raw onion

thinly sliced bell pepper (red, yellow or green)

sliced mushrooms (if desired)

crushed, fresh garlic, or garlic powder

crushed or freshly grated ginger (not ground dry ginger)

*Other Ingredients*

Lean steak, flank or another fairly tender cut

Mixed salad greens in amounts suitable to serving quantity




bell peppers

whatever you like in your salad...

grated cheese


Cook meat in skillet or on grill to desired wellness, sliced thinly lengthwise. Mix all marinade ingredients together in a glass mixing bowl. Add sliced steak to marinade to bowl, or use a gallon zip style bag. Chill in fridge, stirring or flipping occasionally to evenly marinate. When ready to serve, place tossed salad items onto plate or bowl, then top with steak and veggies in marinade. Marinade may be used as a salad dressing if desired as the meat was cooked. Place your favorite toppings, croutons, raisins, apples, etc ... on top.

TIP: Vary ingredient amounts to suit your liking, items may be added or eliminated as your preferences dictate. May also be made as much as a day ahead.. the longer this marinates, the better it gets.



Serves 10 to 12


7 medium-sized Sweet Potatoes (about 2-1/4 lb.)

3 Granny Smith apples, peeled, cored, and quartered

2 large Eggs

1/3 cup Half-and-Half or Light Cream

1/4 cup Scallions or Green Onions, thinly sliced

3 Tbs. Butter or Margarine, melted

2 Tbs. Brown Sugar, firmly packed

1/2 tsp. Salt

1/8 tsp. Red Pepper

2 Tbs. Parmesan Cheese, grated


Peel sweet potatoes, making sure to cut off the woody portions and trim the ends. Quarter the peeled sweet potatoes.


To cook the sweet potatoes and apples, place the pieces in a large pot and cover with boiling water. Return the water to a boil over high heat, then reduce the temperature

setting to low and continue to cook for 10 to 15 minutes, until tender. Drain well.


In a large mixing bowl, combine sweet potatoes and apples. Beat with an electric mixer on low speed until mashed. Add the eggs, half-and-half, green onions, melted butter

or margarine, brown sugar, salt, and red pepper. Beat again until well combined.


Turn the mixture into a well greased 2-quart soufflé dish or casserole. (At this point, you may refrigerate the side dish, covered, for up to 3 days before serving.) To serve, bake, uncovered, in a 325- F degree oven for about 1 hour or until heated through. Sprinkle with Parmesan cheese just prior to serving.




(A clone, from Top Secret Recipes

And for our final number in the month of Cinco de Mayo, we bring you the TSR version of one of Taco Bell's most famous burritos. You'll find this one to be a cinch. You simply make the meat the same way as in the taco clone recipe, then you toss the spiced beef and 7 other tasty ingredients into a large flour tortilla and fold it all up using the same technique as the chain. If you like a bit of heat, throw some of the hot sauce from last week's recipe in there and commence scarfing.

1 pound lean ground beef

1/4 cup all-purpose flour

1 tablespoon chili powder

1 teaspoon salt

1/2 teaspoon dried minced onion

1/2 teaspoon paprika

1/4 teaspoon onion powder

dash garlic powder

1/2 cup water

1 16-ounce can refried beans

eight 10-inch flour tortillas

1/2 cup enchilada sauce

3/4 cup sour cream

2 cups shredded lettuce

2 cups shredded cheddar cheese

1 medium tomato, diced

1/2 cup diced yellow onion

1. In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder, and garlic powder. Use your hands to thoroughly mix the ingredients into the ground beef.

2. Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as it cooks. Heat for 5 to 6 minutes, or until browned. The finished product should be very smooth, somewhat pasty, with no large chunks of beef remaining.

3. Heat up the refried beans in a covered container in the microwave set on high temperature for 1 1/2 to 2 minutes.

4. Place the flour tortillas on a plate and cover with plastic wrap. Heat the tortillas for 30 to 45 seconds in the microwave on high temperature.

5. Build each burrito by first spreading about 1/4 cup of refried beans on the center of a heated flour tortilla. Spread one-eighth of the meat mixture over the beans, then pour about a tablespoon of the enchilada sauce over the meat.

6. Stir the sour cream well, so that it is smoother, then spread about 1 1/2 tablespoons onto the burrito. Arrange some of the lettuce, cheese, tomato and onion onto the tortilla, and then you're ready to roll.

7. Fold the end of the tortilla closest to you over the filling ingredients. Fold either the left or right end over next. Then fold the top edge over the filling. You will be leaving one end of the burrito open and unfolded. Repeat with the remaining ingredients and serve immediately. 8 burritos.



(A clone, from Top Secret Recipes)

"The Enchirito is back!" say the bright yellow signs posted on Taco Bell stores (at least those in the West) this month. For most of this decade, Taco Bell had stopped selling its once popular burrito/enchilada hybrid product. But the first Top Secret Recipes book had cracked the recipe before the product vanished in the early 90's, and until now that was the only way we could make our Enchiritos and eat them too. This recipe is an update with some improvements to that original recipe first released several years ago. Is the Enchirito here to stay? If it sells well, I'm sure we'll see it stick around. But even if we don't, this clone recipe will allow us to taste the Taco Bell creation whether or not the real thing is once again "adios-ed."

1 pound ground beef

1/4 cup all-purpose flour

1 tablespoon chili powder

1 teaspoon salt

1/2 teaspoon dried minced onion

1/2 teaspoon paprika

1/4 teaspoon onion powder

dash garlic powder

1/2 cup water

1 30-ounce can refried beans

1 package large flour tortillas (10-inch)

1/4 onion, diced

1 10-ounce can La Victoria enchilada sauce

2 1/2 cups shredded cheddar cheese

1 2-ounce can sliced black olives

1. Brown the ground beef in a skillet over medium heat, using a wooden spoon or spatula to separate the beef into pea-size pieces. Drain fat.

2. Add the flour, chili powder, salt, dried minced onion, paprika, onion powder, garlic powder, and water.

3. Heat up the refried beans in a medium sauce pan over medium heat, or in the microwave for a couple of minutes on high.

4. Warm the tortillas in a steamer, or wrap them in a moist towel and microwave for 1 minute on high. You may also heat up the tortillas individually by placing them in a hot pan over medium heat for about 15 seconds per side.

5. Spoon about 3 tablespoons of beef into the center of each tortilla. Sprinkle on 1/2 teaspoon of diced fresh onion. Add 1/3 cup of hot refried beans.

6. Fold the tortilla over the beans and meat and flip the tortilla over onto a plate.

7. Spoon 3 tablespoons of enchilada sauce over the top of the tortilla, then sprinkle on 1/4 cup of shredded cheese.

8. Heat up the dish for 20-30 seconds in the microwave, until the cheese begins to melt.

9. Top with three olive slices Makes 10.



1 pound bulk breakfast sausage

3/4 cup finely chopped onion

1 1/2 cups finely chopped celery

1 cup (combined) margarine and drippings from sausage

8 cups bread cubes

5 teaspoons poultry seasoning

1/4 teaspoon ground black pepper


Cook sausage. Drain. Melt margarine. Add enough to sausage drippings to make 1 cup. Saute onions and celery in margarine/dripping mixture until onion is tender. DO NOT BROWN. Stir in about 1/3 bread cubes. Put in big bowl and add remaining bread cubes, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well. Stuff turkey. You can also omit the sausage, increase the bread cubes to 9 cups, and add a teaspoon or two of salt. You can also add apples, giblets, oysters, etc. This recipe is very adaptable. When cooking extra in the oven, place the stuffing in a buttered

casserole dish, and place in a pan of hot water. Cover, and baste with turkey drippings occasionally. Yield: 12 Servings




1-1/4 cups Traditional Pizza Sauce (see below)

1 (12-inch) refrigerated pizza crust

1/2 lb ground pork sausage, cooked and drained

About 2 oz thinly sliced pepperoni

8 slices bacon, cooked and crumbled

8 oz shredded Mozzarella cheese (or 4-cheese blend)


Spread Traditional Pizza Sauce over pizza crust and top evenly with remaining ingredients. Bake at 425 degrees F. for 10 minutes or until bubbly. one 12-inch pizza.




1 can (14-1/2 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 clove (or more) garlic, pressed

1/2 tsp dried oregano

1/8 tsp garlic salt

1/8 tsp ground black pepper


Combine all ingredients in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer, uncovered, 5 minutes, stirring often. Yield: about 2 cups.



Serves 6


2 cups leftover Turkey, cubed

2 cups Chicken or Turkey Stock

1 Tbs. Olive Oil

1 sweet Red Pepper, diced

4-oz. can Mushroom Slices

2 cups fresh or frozen Corn

1 cup Buttermilk

1 1/2 Tbs. Cornstarch

Salt and Black Pepper

2 cups All-purpose Flour

2 tsp. Baking Powder

1/4 tsp. Baking Soda

4 tsp. Butter or Margarine


Pre-heat the oven to 400-F degrees and lightly butter a 9-inch by 13-inch baking dish; set aside. Bring the chicken or turkey stock to a boil in a large saucepan over medium-high heat. Continue to simmer the stock about 8 minutes more, or until the original

volume is reduced to 1 1/2 cups Meanwhile, warm the olive oil in a large skillet over

moderate heat, and sauté the red pepper and mushroom slices 3 to 4 minutes, until slightly soft. Remove from the heat and stir in the corn kernels and the turkey.


In a small bowl, blend together 1/4 cup of the buttermilk with the cornstarch until smooth. Stir into the chicken stock until it thickens slightly. Add the sauce to the

turkey and vegetables. Add about 1/8 teaspoon each salt and pepper, and spoon the mixture into the prepared baking dish.


To prepare the biscuit topping, sift the flour into a large bowl with the baking powder, baking soda, and 1/4 teaspoon of salt. Rub the margarine with your fingers

until coarse crumbs form. Stir in 3/4 cup of buttermilk and blend just until the mixture forms a soft dough. On a lightly floured board, roll out the dough to about 1/2 inch thick. Using a 3-inch cookie cutter, cut out 8 rounds from the dough.


Place a single layer of biscuit dough rounds on top of the meat and vegetables in the baking dish. Bake in the oven 15 to 20 minutes, until the biscuits are browned and the turkey mixture is hot. Serve warm.




3/4 pound ground turkey breast (or grind up leftover Thanksgiving turkey)

1 can (about 15 ounces) black beans, rinsed and drained

1 can (14 1/2 ounces) Mexican style stewed tomatoes, undrained

1 can (14 1/2 ounces) no salt added diced tomatoes, undrained

1 cup frozen corn

1/2 cup chopped onion

2 cloves garlic, minced

1 teaspoon Mexican seasoning

1/2 cup uncooked elbow macaroni

1/3 cup sour cream

If using raw ground turkey spray large skillet with nonstick cooking spray. Add turkey; cook until browned. If using ground leftover cooked turkey, go to next step. Combine cooked turkey, beans, tomatoes, corn, onion, garlic and seasoning in slow cooker. Cover and cook on LOW 4 to 5 hours,

Stir in macaroni. Cover and cook 10 minutes; stir. Cover and cook 20 to 30 minutes or until pasta is tender. Serve with sour cream. Makes 6 servings.



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